Beetroot Soup with Chive Cream

Recipe by:

A deliciously silky soup with a rich, vibrant colour – it also freezes brilliantly.

Beetroot Soup with Chive Cream

SERVES

10

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

30

MINUTES

CUISINE

COURSE

Starter

Method

  1. Wash the beetroot carefully under a cold tap. Don't scrub, simply rub off the clay with your fingers. You won't want to damage the skin or cut off the top or tails because it will 'bleed' in the cooking. Put the beetroot into cold water, and simmer covered for anything from 20 minutes to 2 hours depending on the size and age.

  2. Meanwhile chop the onions, sweat carefully and gently in the butter until they are cooked. The beetroot is cooked when the skins will rub off easily.

  3. Peel all the beetroot and remove the stalks. Chop the beetroot and add to the onions. Season with salt and freshly ground pepper. Put into a liquidiser with the hot chicken stock. Liquidise until quite smooth. *Reheat, add some creamy milk, taste and adjust the seasoning, it may be necessary to add a little more stock or creamy milk.

  4. Serve garnished with little swirls of sour cream and a sprinkling of finely chopped chives.

  5. Watchpoint: Careful not to damage the beetroot during preparation or they will bleed

x

Ingredients

  • 900g beetroot

  • 25g butter

  • 225g onions

  • salt and freshly ground pepper

  • 1.2 litres homemade chicken or vegetable stock approx.

  • 125ml creamy milk

  • For the chive cream

  • 125ml sour cream or crème fraiche

  • finely chopped chives

Method

  1. Wash the beetroot carefully under a cold tap. Don't scrub, simply rub off the clay with your fingers. You won't want to damage the skin or cut off the top or tails because it will 'bleed' in the cooking. Put the beetroot into cold water, and simmer covered for anything from 20 minutes to 2 hours depending on the size and age.

  2. Meanwhile chop the onions, sweat carefully and gently in the butter until they are cooked. The beetroot is cooked when the skins will rub off easily.

  3. Peel all the beetroot and remove the stalks. Chop the beetroot and add to the onions. Season with salt and freshly ground pepper. Put into a liquidiser with the hot chicken stock. Liquidise until quite smooth. *Reheat, add some creamy milk, taste and adjust the seasoning, it may be necessary to add a little more stock or creamy milk.

  4. Serve garnished with little swirls of sour cream and a sprinkling of finely chopped chives.

  5. Watchpoint: Careful not to damage the beetroot during preparation or they will bleed

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